Desiccated coconut milk emulsion extracts and processes of producing the same



June 21, 1960 c. D. DoLMAN 2,941,888

DESICCATED COCONUT MILK EMULSION EXTRACTS AND PROCESSES OF PRODUCING THE SAME Original Filed Jan. 26, 1955 /00 3S DES/@UA TED GOONUT 50135'.

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312 las. No/vmr Saz/o5 (2 w9- WA TEE 95 f2 as? werfe BY @4% Z a z A AroE/vfr' DESICCATED COCONUI` EMULSION EX- 'SI RACTS AND PRCESSES 0F PRODUCING THE AME Clarence D. Dolman, Seattle, Wash., assignor to Maurice MacDonald, Seattle, Wash.

Continuation 'of application Ser. No. 333,084, Jan. 26, 1953. This application Mar. 17, 1958, Ser. No. 721,760

22 Claims. (Cl. 99--125) This invention concerns a milk emulsion extracted from desiccated coconut and used for human consumption, which contains both fat and nonfat solids. This application is a continuation of the application Serial No. 333,- 084, tiled Jan. 26, 1953, in the name of Clarence D. Dolman.

The term coconut milk emulsion as used in this specification, when used generally, designates a stable milk-like emulsion extract of desiccated coconut without limitation to any particular fat content. The term sweet -denotes such a product which is not sour, rancid, stale, putrescent or spoiled in any other way, and is edible, not containing an objectionable quantity of breakdown prodfucts, such as from oxidation, bacterial or enzymatic decomposition, nor containing an excessive proportion of free fatty acid.

It is the principal object of the present invention to provide a nutritious, pleasantly flavored sweet coconut :milk emulsion extract which is not only suitable, but very beneficial, for human consumption as a beverage, and which may be incorporated in a wide variety of food 'gproducts It is also an object to provide such a sweet coconut milk emulsion extract which can be produced economically and which will employ as a source material coconut ain a form which is readily available in the United States .and has characteristics which are stable for an extended gperiod of time.

A further object is to disclose a process suited to the production of such an emulsion extract from the starting product indicated.

Specifically, it is an object to use desiccated coconut :as the source material for this sweet milk emulsion exftraction process. Desiccated coconut is customarily used y:as a food and is produced in the form of strips, tapes, chips, shreds, threads or grated granules.

In the product of such a sweet coconut milk emulsion extract it is a further object for the extract -to contain fat .in the'form of a milk-like emulsion as distinguished from :an oil, and for the extract also to contain a considerable yamount of nonfat nutritional ingredients extracted from .the desiccated coconut, including proteins and carbo- .hydrates Briey, the sweet coconut milk emulsion extract is obtained by moistening desiccated coconut and then 4by pressing such moistened coconut, or by some other me- -chanical extractive process, extracting from it the sweet .milk emulsion to leave a pomace. This pomace may be aremoistened and subjected to another extraction operation to produce further sweet milk emulsion which either can tbe used separately or can be mixed with the first emul- :sion extract. Both extracts will be generally comparable .to sweet cows milk in having a similar appearance and containing emulsilied fat, various proteins, carbohydrates .and minerals. The fat, however, is a vegetable fat rather ithan butter fat.

Patented June 2 1, 1960 quantities of such components which may be present and the sequence of steps which may be followed in an example of a batch process for extracting the sweet coconut milk emulsion from desiccated coconut.

The production of a coconut milk7 from fresh coconut has been proposed heretofore, but it has not been feasible to produce commercially such a product in the United States. Unless preserved by refrigeration, shelled fresh coconut deteriorates readily, quickly becoming moldy and sour. The cost of refrigerating fresh coconut prior to shipment, during shipment to the United States from coconut-growing localities and during storage in the United States until used is too great to enable fresh shelled coconut to be used as a commercially practical source for coconut milk. The cost of shipping fresh coconuts in the shell from coconut-growing localities to the United States and processing them locally is so great that such coconuts cannot be used economically as a source product for making coconut milk commercially. Moreover, such coconuts are shipped in a rather green condition, which is not the most desirable state for the production of a sweet milk emulsion. Also, frequently even fresh coconuts in the shell spoil during shipment.

It has further been proposed heretofore to produce a milk extract from copra. Copra has been supplied to the United States for many years and is the principal coconut product exported from countries which grow coconuts. Copra is used as the source product for production of coconut oil. Copra is mass produced with a minimum of quality control and deteriorates in quality by formation of decomposition products both during its preparation and subsequently during shipment to its destination and storage thereafter. Copra consists of the shelled, unpar'ed endosperm or kernel of miscellaneous coconuts, germinated, overripe, underripe, and possibly a few fully ripe ones.v After the outer husks are removed, the hard shells and `kernels of the nuts are split open so that the kernels will dry to a greater or lesser extent. Drying of the kernel causes it to shrink away from the shell and the shell is then removed -but the thin brown coating is not pared off and the pieces of coconut are made and kept as large as possible, many being as large as half of the kernel.

The coconut chunks are collected in a heterogeneous mass and may ybe dried on the ground by the sun for a period of days to as long as a month. Some copra is dried over lires of coconut sheels, so that it becomes considerably smoked. Ony a small amount'of copra is dried in furnaces. The moisture content of copra is always much higher than that of desiccated coconut, which promotes deterioration and putrefactionV of the coconut meat by oxidation and by bacterial and enzymatic action.

Copra becomes discolored, that is, darkened, deteriorates and tends to become moldy. Since their surface area is proportionately larger, small pieces tend to deteriorate more extensively than large pieces.

The deterioration of unrefrigerated shelled fresh coconut or ofv copra usually is accompanied by the developmentof an unpleasant odor, darkening ofthe meat, the conversion of fat to free fatty acid and the production of other decomposition products. An emulsion extracted from such Vdeteriorated fresh coconut or copra contains at least as high, and usually a higher, proportion of such decomposition products than in the deteriorated fresh coconut or copra itself. Consequently, any coconut milkv madevin the United States from unrefrigerated shelled fresh coconut or from copra will have an objectionably high content of decomposition products.

Free fatty acids cannot be converted back into fat and, if neutralized with an alkaline material, `form soap. Such a soap cannot be removed effectively from an aqueous extract of such deteriorated fresh coconut or copra. Also other obnoxious products .of decomposition and deterioration would remain which would render the product unpalatable as a beverage, it would have an unpleasant odor, and would Ybe unsuitable for incorporation in any food product intended for human consumption.

Desiccated coconutV is produced by selecting fresh, good nuts from which the shells are chipped with a sharp ax and the thin brown coatinglisshavedroi the kernel. y Next, the kernel is washed severalV times in Vfresh water. The kernelor endosperm 'is then grated, shredded orsliced into particles gofggranular, thread, shred, chip', taps r Strip formbff `desi-redl sizes. ticles are dried quickly in -hot air ovens i-forlabout `one'- half hourrtonan hour at a temperature `of 155 to 185" to reduce the moisturecontent to a Avalue less than `5 percent byNWeiK-ght, and preferably `less than 3 percent, withoutappreciable conversion of l'fat to'free tattyacid, Such' rapid dehydration of theiine 'meat material stabilizes its chemical component's'and p'articula-rlyits fat content, "so that the coconut will :not deteriorate appreciablyfor a long period of 'time-if kept dry. Despite the reduction of the coconut 'meat to small particles before drying and the resulting -low moisture 'content of desiccated coconut, I have .discovered-that desiccated coconut can be used in the production of asweet milk emulsionvextract containing fat in emulsiiied form, resemblingj fresh cows milk or cream, and that such extract is very palatable.` Fresh cows milk cannot be kept for klong periods Without being refrigerated, frozen, canned orA dehydrated, andthe sweet coconut milk emulsion extractof the present invention is similar to cows milk in this respect.

Being produced from ldesiccat'ed coconut, the product of the vpresent invention 'can be made 'near the market Where it is to be sold. Desiccated coconut is `readily distinguished from copravbecause it is always produced and marketed in the form of fine-particles, in contrast to coconut chunks of which 'copra `is ifcomposed. wConsequently `there is never any question as to whether the source material is desiccated'coconut vor copra. Since desiccated vcoconut does notldeterioratei'eadily, the coconutmilk emulsion'extract of the present invention can be produced lat the Vplaces and'in theqantities'requred by demand. Thesfdesiccated coconut can, Efor example, be shipped to arcticregions where cows milk Vis wholly Vunavailable and there used'- as the 'sourcemmateal Yfrom which to prepare "the sweet-coconut -r'nilk emulsion of v.the presentV invention.

in carryingout the process V`accordingto the present invention, it iis preferred to' use ldes'iccatedcoconut having shredded Vparticles of the type lo'iown 'in-the industry as macaron shred. Such desiccated coconut is placed in a vessel with liquid for moistening it. YAbsorption of -such liquid fby the coconut meat-particles causes them to swell. `It ispreferred that the' amount of liquid not Vbe ,substantially in excess of that which can 'be absorbed by the coconut so thatihoapprecifable amount of liquid `will be lleft in the vessel after the soaking period. To Vprovide suicient liquid to serve as a vehicle for extrac- 1tionpof the desired constituents from the coconut meat, `however, suicient liquid should be used to saturate the ,desiccted coconut. Absorption of the liquid `by the desiccated coconut-is expedited by heating. -Itnhasjbeen' found that 100 pounds of desicoated coconut usually will absorb in a ffirst stage treatment at least A100, pounds of liquid, and perhaps as much as 150 pounds as 'indicated in the drawing. During such ab-I 'soip on process the desiccated coconut and liquid should be heated to a temperature of `at least approximately 170 vF., which is suiiicient to liquey the Yfats in the jcocbnutmeatand Willrgreatly facilitate its absorption fof water. At this temperaturev the desiccated coconut absorb in about twenty minutes nearly the maximum The resulting-pari quantity of water which it is capable of absorbing if the mass is stirred or kneaded to insure thorough contact of all the coconut particles with the liquid. While the suggested temperature is not critica-l, at lower temperatures a longer time is required to complete the absorption of the Water -by the coconut meat, and the part of the fat content not liquefied will be more difficult to separate from the coconut meat. Moreover, a temperature of 170 F. or more maintained for twenty minutes will pasteurize the mixture and deter enzymatic action.

To complete the iirst stage of the process, a sweet milk emulsion is separated from the heated and moistened mass, such 'as by being pressed in aincclia'nica'l press. A hydraulic juice press =has been -found to be quite suitable for this purpose. Pressures of 1400 pounds per square inch have Ibeen employed in practice, although screw presses developing only to 200 pounds per square inch can be used. It fis .preferred that the temperature beheld felevatedfduring the pressing, in the vicinity of the temperature during the Vvrnuistening operation, such Sas above "F, `Maintenance of such temperature will reduce lthe amount Vof `relieating Adesirable -for vifurther processing. By this pressing, a sweet aqueous coconut milk emulsion containing a high 'percentage'of tat is obtained.

Beginningwith desiccated coconut of normallfat content, which may be 'as high 'as 65.percent by weight, the resulting'sweet coconut milk emulsion extract will contain ordinarilyQO percent to 35 percent by weight offat, comparable vto rich cows cream. This is the major "portion, Vsuch as'one-half to threeiquarters, of the initial fat content of the desiccated coconut. Where 15'() pounds of aqueous liquid are added to 100 pounds of desiccated coconut 'containing 64 pounds Vof fat, "themilfk emulsion extract WeighingV 174 pounds may contain :43 pounds of `fat,'fo`r example. This is a"2'5-`p'ercent"fat content'nd 67percen`t-of the fat content of the desicc'ated coconut. VSuch'milk emulsion extract will `also contain nonfat solids, principally proteins and carbohydrates, foi-"example A12 pounds, which is 7 percent' of' the milk by"we`ight,'lbut only'a minor part, 36 percent, of the initial nonf'at sol-'ids of the desic'cated coconut, which-"may be 3'3 pounds, 'or 33 percent 'by' weight. Six pounds'ofwater are-assumed 4to have been lost by spillage, evaporationY and Vwetting of equipment.

VThe residual Lpornace Tfrom the pressing voperation is in the form "'ofa white spongyfrnass' weighing 70-pounds, including 28 pounds of water and 42'1pounds o'f solids which 'still'contain 'considerable fat and the maior portion'of thenoniatsolids. To'this'pom'ace is added an aqueous liquid `to meisten it 'and lto serve' as a' vehicle for releasingand rernoving faddti'o'nal' fat 'and nonfat solids. In this second letage-itis 'prefer-red that the aqueous vliquid be'water'cntainingcommon 'salt or 'ane'quivalent salt 'in'an' amount about 1 toy 4 percent by'weight of the aqueous liquid,- a specific example being 21/2` percent. The additionof'salt to the water has been found highly Ybeneficial in 'eiecting recovery of optimum varriounts off 'protibs 'andy carbohydrates. In' this step preferably suiiicient water is added so as generally to suspend 'the coconutparticles in water, but less water proportionatelyis 'added than for' the ii'rst' stage extractien.

It has bee'n'found that approximately 90 poun'clsof water-added "to the residual pomace ot about 70 pounds from "the firs't'ext'ratcion lwill produce a mix-ture of suitable consistency in this "second stage. 'I `o expedite-moist- "ening of'the'pom'ace, :the mass preferably again is heated to a 'temperature of approximately 170 F. and lmaintained at that temperature for about twenty' 'minutes while the mass is stirred or kneaded. VThe coconut-thus rernoist'e'ned is pressed 'at a temperature above 160 `F. to extract a-second milk emulsion, containing 45 percent to IOpercentwof'fat by Weight, for example 81/3 .percent or aa-rrlsss 9` pounds in' 108 pounds of milk emulsion. Such fat may be 11 percent to 17 percent of the initial fat content of the desiccated coconut. Four pounds of water are assumed to have been lost by spillage, evaporation and wetting of equipment. About 48 pounds of pomace are left, composed of about 291/2 pounds of solids and 181/2 pounds of water.

The milk emulsion extract will contain a lower proportion of fat to nonfat solids than the emulsion extracted in the first pressing operation. The nonfat solids content may be 31/2 pounds or 3.2 percent by weight, which is 10.6 percentof the initial nonfat content of the desiccated coconut.

While the extraction process composed of the two ex traction steps described above can be considered complete, a third extraction stage yis feasible and frequently economically desirable. In the third stage, water is mixed with the residual pomace of the secondpressing operation. A smaller proportion of water to the material to be moistened can be used than in either of the virst two stages because of the crushed condition of the solid material. even a greater proportion of water can be used if desired. It is preferred, however, to use the minimum amount of water which will remove the greatest amount of solids. Thus, for example, 45 pounds of water can be mixed with the 48 pounds of second stage residual pomace and, as in the rst two stages, the water and coconut can be stirred or kneaded while being maintained at a temperature of approximately 170 F. for about twenty minutes. The 52 pounds of milk emulsion extract produced by pressing the remoistened pomace at a temperature above 160 F. will contain perhaps 3 to 5 percent of fat by weight, for example 2 pounds or 4 percent, which is about 3 percent of the initial fat content of the desiccated coconut, and some additional nonfat solids, such as 1 pound. It is assumed that 2 pounds of water are lost by spillage, evaporation and wetting of equipment.

The milk emulsions extracted in the first and second stages, 174 pounds and 108 pounds, respectively, which may have been kept at or near a temperature of 170 F., may be blended to constitute 282 pounds of final coconut milk emulsion. The fat content of this blended milk emulsion is 52 pounds or 181/2 percent by weight, and the milk emulsion contains 151/2 pounds of nonfat solids, or 51/2 percent by Weight. The third milk emulsion extract can also be mixed with the milk emulsions extracted in the rst two pressing steps. The 334 pounds of resulting milk emulsion blend would have a fat content of 54 pounds or about 16 percent by weight, and a nonfat content of 161/2 pounds or about 5 percent by weight.

vThe milk emulsion extracts from the first and second stages, with or without that from the third stage, are homogenized to produce the nal milk emulsion product. This product can be diluted with water or concentrated by evaporation, inuenced by the amount of water used in the extraction process, to provide a sweet coconut milk emulsion of the desired fat content corresponding to cream, whole milk or skim milk produced from cows, depending upon the use for which the coconut milk emulsion is intended. The coconut milk emulsion having any given percent by weight of emulsified coconut fat will be at least as rich in appearance and taste as cows milk having a proportion by weight of butter fat equal to the proportion by weight of coconut fat.

During the homogenzation process the coconut milk emulsion can, if desired, be diluted for incorporation in various food products until it contains by weight about percent fat, and 41/2 percent of nonfat solids. Such solids may contain from 1% percent to 2% percent of proteins, such as approximately 1% percent, and from 2% percent to 31A percent of carbohydrates, such as approximately 2% percent. Such milk emulsion can be still further diluted for beverage purposes. The propor- Such proportion is not critical, however, andV tions of the various ingredients will vary depending uponi the type, procedure and effectiveness of the extracting operations, and the initial composition of the desiccated' coconut affected by the variety of coconut, the growing l. conditions, climate and ripeness of the coconuts used.

In the typical example given the ratio of nonfat solids to fat, that is, the ratio of proteins and carbohydrates to fat, willv be approximately 0.3 to 1 in the nal milk emulsion formed by combining the milk extracted in the first and second stages.

While, as stated, it is preferred -that the rst two, or all three, of the milk emulsion extracts be blended to constitute the final coconut milk emulsion product, any or all of such extracts can be used for food purposes separately from the others. Each extract or blends of them can be used as a beverage and in the preparation of frozen desserts, custards, ice cream, coatings, toppings and other foods in place of cows milk of comparable butter fat content. The fat content can be increased by evaporation of water or decreased by dilution with water in each instance to provide the type of product desired for a particular use.

It will be found that any of these sweet coconut milk emulsions are very comparable to cows milk in keeping quality. Unless the coconut milk is homogenized, cream will rise to the top as in cows milk.

Instead of combining the milk emulsion extract obtained from the third pressing step with the rst two milk emulsion extracts, it can be used as at least part of the aqueous liquid employed in the rst or second processing step for moistening a different batch of desiccated coconut or pomace. Such an emulsion obtained from a third pressing stage will be absorbed even more readily than water into desiccated coconut and will extract fat and nonfat `solid components of coconut more effectively lthan water alone, as well as itself adding solids to the milk emulsion extract. The waste pomace from the final pressing, whether the second stage or the third stage, may be discarded.

In summary, in the production of the sweet coconut milk emulsion product of the present invention, it is essential that desiccated coconut be used as the source material. Such coconut has been shelled, its thin brown coating pared off and the meat finely divided and quickly and thoroughly dehydrated in hot air ovens. Its physical and chemical properties thus have been stabilized so that appreciable deterioration or decomposition of the meat is prevented for an extended period of time. For economcal utilization'of desiccated coconut in the production of coconut milk 'emulsion the coconut is moistened and pressed at least twice. The process also preferably employs a sweet milk emulsion extracted in a third stage extraction to moisten the coconut meat prior to a pressing operation, or the emulsion from such third stage extraction is blended with coconut rnilk extracted in a first and/or a second extraction stage.

The first milk emulsion extract will contain by weight approximately 50 percent to 75 percent of the initial fat content of the desiccated coconut and approximately 30 percent to 40 percent of the initial nonfat solids of the desiccated coconut. The ratio of nonfat solids to fat in such rst milk emulsion could thus vary from 0.2 to 0.4. The second milk emulsion extract will contain approximately 11 percent to 17 percent of the initial fat content of the desiccated coconut and approximately 9 percent to 12 percent of the initial nonfat solids of the In this second extract, therefore,

desiccated coconut. the ratio of nonfat solids to fat could vary from 0.275 to 0.55. In processing any given batch of coconut the ratio 7.' percent tov 50 percent offtheinitial nonfatsolids of the desiccatedcoconut. In` a-blend ofthe rst and-second fresha milk.,- emulsionsthe-ratio of nonfatsolidsto fat: wouldllbe, fromt 23 -to- 0.4.

The sweet coconut milkl emulsionobtainedfrom each extraction stage, inA the-process of the present inventionutilizing .desiccated .coconut-asa sourceematerial and any blend ot asuchA extracts .canine distinguished from ,coconut milkernulsions Yextracted `from. lcopra orfrom,V fresh .coconut by the difference in iodine number or value. Iodine number orvalue is dened in. the, test Food-Analysis by A. G. Woodman, ThirdEdition, 1931; publishedbyuthe.

McGraw-Hill Company, at page 169, as follows; TheV iodine. number is -thenumber tof grams of iodine absorbed by 100 gramsl of.l the oil:' In this ydefinition oili jis. synonymous .with thefat content of coconut.

In tests using theWijs method mentioned at the middle of page .169 ofthe FoodAnalysis text and described in the publicationOflicial Methods-of Analysis, Eighth: Edition, 1955, published by theAAssociation of AOflcial `Agriculture Chemists,WashingtomDzC., paragraphfNo. 26.18, page 465, it has been established that the iodine number of the fat in the sweet coconut milk extractedvfrom desiccated coconut is within the range of 7 to9, varying withl thesource of the desiccated coconut. The iodine number for milk emulsion extracts from comminuted shelled` fresh coconut was 9.1 to 9.8. The iodine number ofl milk emulsion extracted from copra was 10.6. Thesehigher iodine numbers for milkemulsionextracts-Afrom fresh coconut and copraethan for the `milk emulsion extracts from desiccated coconut indicates that a higher proportion of thefat in the milk `emulsion extracts from fresh coconut andrfrompcopraris in unsaturated `form as compared with the fat inthe milk emulsion extracts from desiccated coconut. Such unsaturated portion of the fat content is more susceptible to' deterioration` than the saturated fat, and slight deterioration may-producea disagreeable taste or unpleasantrodor.

It has been found that the milk emulsion extracts from deteriorated fresh coconut andfrom copra areunpalatable because of the presence of deterioration or ydecomposition products.` No known treatment -will remove such deterioration or `decomposition productsextracted from copra or from deteriorated fresh coconutinY producing milk emulsions from them to convert such extracts Vinto palatable sweet `corgonut milk products -havi-ngan-accept- -able odor and taste suitable for use as a beverage ortor incorporation in food products.A For that reason/ such source materials are unsatisfactory, whereas I have Yfound desiccated coconut `to lbe a consistently reliable and-satisfactory -source material for utilization-in. the production of edible sweet coconut milk emulsion extract,

As -has been mentioned, deteriorated freshacoconut andA copra -contain a vconsiderably higher proportion of -free fatty-acid than desiccated coconut. Such freefatty acid is produced by deterioration and decomposition. Consequently, the acid value of the fat insuch ldeteriorated fresh coconut and copra will be higher thanthat of the fat in desiccated coconut. The term aoid'valuev or facid number is dened, at page 168, as the milligrams of potassium hydroxide required -to neutralize the free fatty acids in l gram of oil, in the-textl Food-Analysis by A. G. Woodman, Third Edition, 1931, published bythe- McGraw-Hill Company.y For desiccated coconut, the range of acid value is from a small fracti0n-to1.5, wherefas the acid value range for deteriorated freshy coconut or copra is from 4 to 20.

I claim ias my invention:

l. The process of producing sweet coconut milk emulsion from desiccated coconut, which comprisesv mixing aqueous liqu-id with desiccated coconut for absorption thereby, separating from such moistened coconuta sweet milkemulsion containing nonfat solids and a Vmajor portionvof `thefat contentof the desiccated coconut, mixing aqueous-liquidwiththe porn-ace from whichfsuch milkiemulsion was separated, for moistening suclrpomace, separating'.from` such moistened pomace.v a2 sweet milk emulsion containing fatand nonfat=solids of .Ithe.' desic# cated coconut, and blending suchtwo sweet millo emul. sions into a blended sweet --coconut milkemulsion;

2.- The process defined in claim l, in which the aqueous liquid mixed with the desiccated coconut and withvthe pomace is heated to facilitate itsabsorption.

3. The process defined in claim 2, in which vthe 'aqueous liquid is at a temperature of 'at least .about v1707 F;

4. The process dened in claim l, inwhich the aqueous liquid mixed withthe desiccated coconut is heated tota. temperature of at least about F. to facilitate its absorptionsby the Vdesiccated Acoconut and is maintained at approximately; such` temperature during such.. absorption-for ,-ag'period of approximately twenty .-minutesf.priorto theseparatging operation.,

5. The process dened in claim 1 ,1in which'thefquantity offaqueous liquid added, to the ,desiccatedfcoconutv'is1 small enoughzso-,that substantiallyr all of it' can'belabsorbed by thel desiccated coconutl and which quantity is` large enough, substantially to saturatethe desiccated co.- conut.

6. The process defined in claim .1, in which at least: one of the, `aqueous liquids added is a saline solution.

7: The process defined in claim 1, in which the aqueous 1 liquid added to the pomace is a saline solution.

8. The process dened in claim l, includ-ingfadding aqueous liquid to the pomace rresulting -from the second separating operation, separating from such remoistened' pomace a -furthersweet milk emulsion, andrutilizing such"` further sweet milk emulsion as part of the aqueous-liquid mixed with coconut'prior to one-ofthe firsttwo sepf. arat-ing operations.l

9. T heprocess of producingsweet coconut milk emul-k sionYY from desiccated coconut, which comprises mixing;A

aqueous lliquidwith desiccated coconut for absorption., thereby, separating from suchmoistenedcoconut a sweetv er'nulsion` containinglfat yand nonfat solids', mixing aqueous liquid with theA pomaceA from whichsuch milk emulsion was `separated,,for moistening suchiPQmace, separating from such moistenedpomace a sweet' milk emulsionv containing a-ratio of nonfat'solids to fat `dilerent` from theratioof nonfat vsolids to fatmin the irstV milk-` emulsionnseparated, and blending-such Vtwo'sweet'mfilkemulsions into a` blended coconut milk.

10 The process, cf pmducing sweet Cownutzmilkennuh1 Sign Afram desiccated. Commun whichomprSes .mi-aina.. aqueousV liquid with ,desiccated coconut-for absorption` thereby, separating from such moistened coconut-asweet milk emulsion containing nonfat solidsandV a maionpar-Y tion of thefat content of the .desiccatedcoconut,` mixing aqueous liquid .with the pomace frcm ,which such milk emulsion was separated, for moistening suchpomace,,sep-v arating from such mo-istened pomace a sweet -milkwemuls-ion containing a ratio of nonfat solids .to fathigher than the ratio of nonfat solids to fat in the iirst milkemulsionseparated, and blending such two sweet milkgemulsions into a blended sweet coconut milk emulsion.

ll.V The process of producing sweet coconutmilk emul-` sion from desiccated coconut, which comprises mixing.: with desiccated coconut. aquantity of. aqueous .liquid of a'weight at least equal to the Weight of the desiccated coconut, heatingrthe aqueous liquid and desiccated coco nut to a temperature of at least, about 170 F. and maintain-ing them at about such temperature for approximately 2G minutes topfacilitate absorption of the aqueous `liquid by the desiccated coconut, separating a sweet milk emul,- sion from such moistened coconut, mixing a saline aqueons liquid and the pomace from which such milk emulsion was separated, for moistening such pomace, heating the mixture of saline aqueous liquid and pomace to a`A temperature of 'at-least about 170 andmairitairiing such ymixture Y atabout such temperature for-approximately 20" minutes, separating `a sweet- Lmilk emulsion [nrw w 9 from such moistened pomace, and blending such two milk emulsions into a blended sweet coconut milk emulsion.

12. The process of producing sweet coconut milk emulsion from desiccated coconut, which comprises mixing aqueous liquid with desiccated coconut, heating the moistened coconut, separating a sweet milk emulsion from such moistened coconut, mixing aqueous liquid with the pomace from which such milk emulsion was separated, for moistening such pomace, heating the moistened pomace, and separating a sweet milk emulsion from such moistened pomace, the total weight of aqueous liquid added to the desiccated coconut and to the pomace being at least approximately as great as the weight of such desiccated coconut, and such milk emulsions together containing a major portion of the fat content of the desiccated coconut.

13. The process of producing sweet coconut milk emulsion from desiccated coconut, which comprises mixing aqueous liquid with desiccated coconut, separating a sweet milk emulsion from such moistened coconut, mixing aqueous liquid with the pomace from which such milk emulsion was separated, for moistening such pomace, and separating a sweet milk emulsion from such moistened pomace, the total weight of aqueous liquid added to the desiccated coconut and to the pomace being at least approximately as great as the weight of such desiccated coconut, and such milk emulsions together containing a major portion of the fat content of the desiccated coconut.

14. The process of producing sweet coconut milk emulsion from desiccated coconut, which comprises mixing aqueous liquid with desiccated coconut for absorption thereby, separating a sweet milk emulsion from such moistened coconut, mixing aqueous liquid with the pomace from which such milk emulsion was separated, for moistening such pomace, separating a sweet milk emulsion from such moistened pomace, blending such two sweet milk emulsions into a blended sweet coconut milk emulsion, and, to the extent made necessary by the richness of the blended sweet coconut milk emulsion, adding water thereto for diluting it and thereby reducing its percentage of fat to that desired for the particular use for which the diluted, blended sweet coconut milk emulsion is intended.

15. The process of producing sweet coconut milk emulsion `from desiccated coconut, which comprises mixing aqueous liquid with desiccated coconut for absorption thereby, separating a sweet milk emulsion from such moistened coconut, mixing aqueous liquid with the pomace from which such milk emulsion was separated, for moistening such pomace, separating a sweet milk emulsion from such moistened pomace, and blending such two sweet milk emulsions into a blended sweet coconut milk emulsion.

16. The process of producing sweet coconut milk emulsion from desiccated coconut, which comprises mixing aqueous liquid with desiccated coconut for absorption thereby, separating a sweet milk emulsion from such moistened coconut, mixing aqueous liquid with the pomace from which such milk emulsion separated, for moistening such pomace, and separating a sweet milk emulsion from such moistened pomace.

17. The process of producing sweet coconut milk emulsion from desiccated coconut, which comprises mixing aqueous liquid and desiccated coconut for absorption thereby, separating from such moistened coconut a sweet milk emulsion containing fat and nonfat solids of the desiccated coconut, mixing a saline aqueous liquid with the pomace from which such milk emulsion was separated, for moistening such pomace, and separating a sweet milk emulsion from such moistened pomace.

18. In a process of producing sweet coconut milk emulsion from desiccated coconut, the steps of mixing a saline aqueous liquid with coconut meat material for absorption thereby, and separating from such moistened coconut meat material a sweet milk emulsion containing fat and nonfat solids of `the coconut.

19. A sweet coconut milk emulsion comprising a saline aqueous milk emulsion extract of desiccated coconut containing fat and nonfat solids of desiccated coconut.

20. A sweet coconut milk emulsion comprising a saline aqueous milk emulsion coconut extract containing fat having an iodine number within the range of 7 to 9.

21. A sweet coconut milk emulsion comprising a blend of at least two successive aqueous milk emulsion extracts from the same desiccated coconut, one of said extracts containing a substantially higher ratio of nonfat solids to fat than another of such extracts, and one of said extracts being a saline extract.

22. The process of extracting, when and where desired, a coconut emulsion from previously dried edible coconut endosperm comprising: taking a quantity of previously dried and sanitary endosperm from selected, ripe coconuts; adding a substantial amount of aqueous liquid to said quantity of endosperm; maintaining the mixture at an elevated temperature by the application of heat thereto; separating the liquid from the residue by application of considerable pressure; adding a substantial amount of aqueous liquid to said residue; maintaining the mixture at an elevated temperature `for a substantial period of time by application of heat thereto; and separating the liquid from the residue by application of considerable pressure; the total amount of aqueous liquid added at least approximating the initial weight of the dried endosperm; the separated liquids being in the form of a coconut emulsion, and the final residue being deprived of the major portion of its fat content.

References Cited in the file of this patent UNITED STATES PATENTS 145,722 Classon Dec. 23, 1873 163,962 Ashbourne June 1, 1875 1,374,879 Cookson Apr. 12, 1921 FOREIGN PATENTS 174,527 Great Britain Feb. 2, 1922 

1. THE PROCESS OF PRODUCING SWEET COCONUT MILK EMULSION FROM DESICCATED COCONUT, WHICH COMPRISES MIXING AQUEOUS LIQUID WITH DESICCATED COCONUT FOR ABSORPTION THEREBY, SEPARATING FROM SUCH MOISTENED COCONUT A SWEET MILK EMULSION CONTAINING NONFAT SOLIDS AND A MAJOR PORTION OF THE FAT CONTENT OF THE DESICCATED COCONUT, MIXING AQUEOUS LIQUID WITH THE POMACE FROM WHICH SUCH MILK 